Marsala
These are fortfied wines from the western tip of Sicily. As with Sherry and Madeira the flavor comes from oxidation. The various quality levels for Marsala are Fine - the lowest level, 1 year of aging and 17% alcohol; Superiore - 2 years of aging and 18% alcohol; Superiore Riserva - 4 years of aging; Vergine - This is the higest quality, it cannot have concentrated must added, and must be aged in wood for a minimum of 5 years and Vergine Riserva - These wines are dry and somewhat austere, they are aged in wood for a minimum of 10 years and usually served as an aperitif.

Merlot (pronounced mer-low')
One of the great red varieties of Bordeaux. Also produces fine red wines in California, Chile, Australia, Argentina and in many other regions. They tend to age a little faster in the bottle, making the wine somewhat faster to attain drinkability in your cellar.

Méthode Champenoise
French term, developed in the Champagne region, used to describe sparkling wine made via the classic methode of secondary fermentation taking place naturally in the individual bottle.